5
Smoking Instructions
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Foods must be thawed and towel dried.
•
Using too many wood shavings can leave a bitter aftertaste in foods.
•
Place the smoking stand on a flat, fire-resistant surface with the
vents facing down.
•
Fill the fuel bowls with methylated spirits to 75% of its capacity.
•
Place the fuel bowls in the smoking stand.
•
Lightly oil the smoker grill/racks prior to placing food.
•
Season your food as desired and place on smoking grill. When
smoking fish place the skin of fish on the grill and the flesh upwards.
•
Place lid on the pan.
•
Carefully light the fuel bowls.
•
Place the pan with fish/meat and lid on the heat source.
•
Allow the fire to completely burn out. Leave the lid on for at least a
further 5 minutes to complete the smoking process.
Note:
depending on the size/weight of the fish/meat, the smoking
process may need to be repeated to make sure it is fully smoked.
Safety Instructions
The following safety precautions must be followed.
•
Do not refill the fuel bowls while the flame is alight.
•
Keep your methylated spirit bottles safely away from any flame.
•
Ensure the smoker is placed on a stable, flat, fire resistant surface.
•
Ensure there are no traces of wood shavings in the fuel bowls.
•
Use only recommended wood shavings available from fishing/
camping stores.
•
Do not use timber that has been treated or that has any resin or gum.
Summary of Contents for FI2000
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